Q1: Can I make this recipe ahead of time?

Yes, you can prep both the chicken and mac and cheese up to a day in advance. Store them separately in airtight containers in the fridge, and reheat gently before serving.

Q2: What can I use instead of chicken breasts?

You can substitute with boneless, skinless chicken thighs for a juicier texture. They hold up well to the sweet and spicy glaze and are often more forgiving for beginners.

Q3: How spicy is this recipe?

It has a mild kick from black pepper and cayenne, but it’s not overwhelmingly hot. You can reduce or omit the cayenne if you're sensitive to spice, or add more if you like heat.

Q4: Can I make the mac and cheese without flour?

Yes, you can skip the roux and simply melt the cheese into warm milk for a looser sauce. Alternatively, use a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) to thicken it.

Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese

Name: Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts; Salt and pepper to taste; 1 tablespoon olive oil; 1/2 cup honey; 1/4 cup soy sauce; 1 tablespoon apple cider vinegar; 1 teaspoon ground black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon ground cayenne pepper; 8 ounces macaroni pasta; 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 cups milk; 2 cups shredded sharp cheddar cheese; 1 cup shredded mozzarella cheese; Chopped parsley for garnish

Description

This sweet and spicy honey pepper chicken with creamy macaroni cheese is the perfect beginner-friendly dinner. It’s rich, flavorful, and quick to prepare, making it ideal for easy weeknight meals.

Ingredients

Scale

2 boneless, skinless chicken breasts
Salt and pepper to taste
1 tablespoon olive oil
1/2 cup honey
1/4 cup soy sauce
1 tablespoon apple cider vinegar
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
8 ounces macaroni pasta
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
Chopped parsley for garnish

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Instructions

Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and cook the chicken for 6–7 minutes on each side until golden and cooked through. Remove and set aside.
In the same skillet, combine honey, soy sauce, apple cider vinegar, black pepper, garlic powder, onion powder, and cayenne. Simmer for 2–3 minutes until slightly thickened.
Slice the cooked chicken and return it to the skillet with the sauce, coating the pieces evenly. Set aside.
Cook the macaroni according to the package instructions until al dente. Drain and set aside.
In a separate pot, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk until smooth. Bring to a simmer and stir until thickened, about 2–3 minutes.
Remove from heat and stir in cheddar and mozzarella until fully melted. Season with salt and pepper.
Mix the cooked pasta with the cheese sauce. Serve topped with the honey pepper chicken and garnish with chopped parsley.

Notes

If the chicken browns too quickly, reduce the heat and cover the skillet to finish cooking evenly.
Sauce too thin? Simmer longer or add a cornstarch slurry to thicken.
Don’t overheat the cheese sauce once cheese is added—this helps avoid clumping.
Chicken thighs can be used instead of breasts for a juicier result.
Store leftovers in an airtight container for up to 3 days; reheat gently with a splash of milk.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 850
Sugar: 18g
Sodium: 980mg
Fat: 38g
Saturated Fat: 18g
Unsaturated Fat: 16g
Trans Fat: 0.5g
Carbohydrates: 70g
Fiber: 3g
Protein: 48g
Cholesterol: 130mg